Panko Crusted Tilapia with Peach Salsa over Basmati Rice



Featured Ingredient: Del Monte Sliced Peaches

While I like the fact that I started this blog in winter I find myself missing some of the fresh flavors of the warmer seasons. Right now the choices for fruit are limited -- apples, pears, and various species of orange are the only things that seem to be at their peak of flavor.  Other fruits are from South America or Mexico and since you need to allot for a longer travel time, the fruits we get, such as mangoes are green and hard and don't seem like they will ever reach their succulent ripeness like they do when they are in season. Doesn't seem to justify $1.50 for one price tag.

 This is a great time to take advantage of canned fruits. Fruits that are canned are picked at their peak of flavor before they are packaged up.  So you don't have to worry about getting an unripe or mealy peach. You can rely on the fact that you will receive consistent flavor from each peach slice. I like to use fruits in their natural juices.  Peaches especially hold their shape well in the can and bring a nice sweetness to this dish.

While I was cooking the rice the fragrance wafted through my kitchen over to my cutting board and married up with the lingering scent of the peaches like they were meant for each other.  This entire dish has nice balance of textures and flavors. Tender, crunchy, salty, tart and sweet.

Serves 4.

Peach Salsa

I make salsa complete by eye and taste.  My measures are only guidelines. Basically the peaches need to be the most dominant ingredient. The rest of the ingredients complement the peaches but are in smaller amounts. If you use an entire 14 oz. can of peaches using the above guidelines you will get about 2 cups of salsa. 

1 can peaches - small dice

1 kiwi - small dice

1/2 red bell pepper - small dice

1/4 of a red onion (more or less depending on what you like)

1/2 lime juiced

1/4 cup cilantro

1/4 tsp salt

Adjust number of ingredients and flavors to your liking.

1 cup Basmati Rice.  Cooking according to directions. Add butter as recommended on package.

Panko Crusted Tilapia

I like to use a  mix of panko and regular breadcrumbs, as you get the crunchiness of panko and the regular breadcrumbs help more thoroughly coat the fish.

4 pcs Tilapia

2 eggs

1 tsp dijon mustard

1 cup regular breadcrumbs

1 cup panko breadcrumbs

Salt and Pepper

Lemon

Rinse and dry fish.  Squeeze half a lemon over the fish and pat dry again.  Season fish with salt and pepper

Mix eggs with dijon mustard in a bowl.

Dip fish into egg mixture and coat with breading.

Heat olive oil over medium heat in a skillet.  Cook fish about 4 minutes per side until golden brown on each side.  Cover skillet in between to promote cooking.

Serve over basmati rice and spoon salsa over fish.  Close your eyes and picture a serene warm tropical retreat.



Panko Crusted Tilapia with Peach Salsa over Basmati Rice



Mexican Tortilla Casserole

Tomatoes, Black Beans, Chiles

Featured Ingredients: San Marzano Tomatoes, Bush's Black Beans, Old El Paso Green Chiles

This is another recipe adapted from one of those little cookbooks you find at the check out line.  This one was low fat meals.  I fattened this up a bit for better flavor and uncanny goodness. Like most "lasagnas", the portions don't come out in perfect stacks until the next day.  But let the casserole sit for about 10 minutes after its done cooking to have some time to settle.

Mexican Tortilla Casserole

This works perfectly for a 11 X 8 X 2  inch pan.

1 can 15oz Goya Black Beans
4 oz. diced cooked chicken
1/2 cup mild salsa
 3/4 cup shredded Monterey Jack cheese
4.5 oz can Old El Paso green chiles
2 scallions minced
1 1/2 cup San Marzano crushed tomatoes
1 tsp chili powder
1/4 tsp cumin
1 tsp salt
dash black pepper
6 flour tortillas (fajita size)
1/2 cup shredded mozzarella cheese
1/4 cup reduced fat sour cream + some milk
1/4 cup chopped cilantro

1. Preheat oven to 425F. Coat an 11 x 8 baking dish with cooking spray.

2. In a medium size bowl mash beans and salsa with fork or potato masher, until paste like with some texture. Add 1/3 cup jack cheese, chile peppers and scallions.  Mix together.

3. Combine crushed tomatoes, chili powder, cumin, salt and pepper in a pyrex measuring cup (if available)

4. Spoon half of bean mixture into prepared baking dish. Top with three tortillas.  Like illustrated below.

Then pour half of the tomato mixture over tortillas.  Repeat with remaining bean mixture, tortillas and finish with tomato mixture.

5. Put sour cream in small bowl and thin out with a little milk so it is the consistency of yogurt and easier to spread.  Spoon sour cream on top of tomato mixture in dollops and even with back of spoon.  Top with mozzarella and remaining monterey jack cheese.

6. Cover with foil and bake for 15 minutes.  Uncover and bake for an additional 20 until cheese is melted and begins to brown.  Let sit for 10 minutes before serving. 

Here is a piece I had for lunch today!

My house is full of men so this had "manly meal" all over it. I made this yesterday and by today this was what was left. I always know if my husband likes a dish because he goes back for seconds. Otherwise he eats like a bird and says it's "fine." Unfortunately his type of food and my type of food don't match 80% of the time, so more food gets wasted than I would like. These type of sights make me happy and  are what you can also expect with this dish.



Nothing to Throw Out



UNUSUAL CANNED GOODS - THE YES WE CAN CHALLENGE

Yes, that says Canned Bacon

Ever since I started this blog it has opened my eyes to a whole new world of canned goods.  I've become more conscious of canned goods whether I'm at my local Stop and Shop up the street or the great multi-cultural markets one town over from me.  I'm fascinated by any new items I've never seen.

According to the Can Manufacturers Institute there are over 1,500 varieties of foods available in cans. In fact just last year was the 200th anniversary of the beginning of canning foods. The can was born in 1810 when Englishman Peter Durand received a patent from King George III for a tin-plated iron can to be used as a food container.

There are some I come across that I just can't bring myself to cook with as I don't think some products translate well from fresh to canned.  I also thought I would do some of my own research as to what might be considered atypical canned goods. This undoctored image was the most interesting can I found. It was on a survival website, encouraging consumers to stash some into their bunker. This would be one of those cans you won't find in my recipes. 

Here is my challenge to you. I'd love to hear from you.  I can't offer much incentive beyond offering a mention on the blog. I'm new to blogging. I don't have sponsors yet, so I can't offer a bevy of cash and prizes for best entry.  My hope is you will join me simply for the fun of it.

Very Vegan Mulligatawny Soup



Vegetable Broth and Coconut Milk

Featured Ingredients: College Inn Vegetable Broth and Taste of Thai Coconut Milk

Now that I'm not working outside the home, there is one thing I miss in particular.. going out for lunch! I used to work in Wilton, CT.  Wilton is a lush affluent suburb about 40 miles from New York City. It has one popular diner, very few delis, and not many affordable restaurants. In downtown Wilton there is a lovely independent food store called Village Market -- to some it's known as Village Mark-up.  It's not the place to go grocery shopping, if you are looking for a bargain, but for lunch it's not too bad.  It has freshly prepared sandwiches, a salad bar, hot soups, and really good single serve baked goods. Before I got to know the area it was my go-to lunch destination as it was just up the street from my job. 

This time of year, it was the best deal around for hot soups.  One of my favorites along with Vegetarian Lentil was Mulligatawny.  I was really unfamiliar with this soup, before I was introduced to it just a couple of years back.  Since Wilton is 15 miles from me, I don't frequent the area much anymore. So it seems my only recourse was to create a version myself. I was pretty proud of the result.  Their soup is more of a pale green, as I believe they use chicken broth and no carrots, whereas mine was rosier orange color as I used vegetable broth and carrots. A fragrant dish with notes of sweet and heat that warms you up on a cold winter's day or night.

Make sure you have a mini electric chopper or food processor on hand to cut down on prep time.

I noticed as I was creating this that I seem to be making my way around the world of cuisine in this blog.  I have recipes representing the flavors of Italy, Thailand, Germany, Greece. So here is my rendition of this Indian inspired dish.  Now all I have to do is master the Lentil Soup.

Mulligatawny Soup

2 tbsps butter
1 cup celery - about 3 hearts finely chopped
1/2 cup onion - about 1 medium size - finely chopped
1 cup carrots - about 3 small - finely chopped or shredded
2 tbsps plain flour
2 tsps curry powder
4 cups vegetable stock
2 small bay leaves
1 cup granny smith apple - shredded
1/2 tsp lemon zest
1/2 cup coconut milk

1/2 cup cooked basmati rice

1. In a dutch oven, melt butter and sautee onion, celery and carrots until tender (add a dash of salt)
2. Stir in flour and curry powder and cook about 3 minutes
3. Stir in stock , bay leaves, apple, and lemon zest
4. Cover and simmer gently for 20 minutes
5. Remove from heat and stir in coconut milk
6. Use immersion blender or process soup in batches.

Stir in basmati rice or not and serve.


Mulligatawny Soup with Basmati Rice



Greek Pasta Salad with Tuna and Lemon Vinaigrette

Featured Ingredients: Black Olives, Quartered Artichoke Hearts, Bumble Bee Tuna.

Hi All -

Considering the last entry I gave you before the new year was a calorie-laden dessert, I thought I would start the new year off right with a guilt free, heart healthy and omega-3 rich main entree.  With not one, not two but three items from the pantry.

I love classic mediterranean flavors - lemon, oregano, olives and oil. This combination of citrus, salt and peppery herb are perfect complement to canned tuna and help elevate it's flavor better than celery and some mayonnaise.  NOTE: This tuna pasta salad is mayo free!

This is great for a quick lunch, potluck or picnic.  For an added twist and option I served this over a bed of green leaf lettuce and tossed some "home-made" croutons on top for an added garlicky crunch! 

Greek Pasta Salad with Tuna and Lemon Vinaigrette

About 1 cup Dried Penne Pasta
2 Cans Tuna
1 small can sliced black olives, drained
1 can quartered artichoke hearts, drained and chopped
1/4 cup fresh dill
20 cherry or grape tomatoes quartered
1 small red bell pepper diced

Boil Pasta according to package directions until tender.  Meanwhile make Lemon Vinaigrette. Drain pasta and run under cold water to stop cooking process. Drain and put into separate bowl.  Combine pasta with vinaigrette so it doesn't dry out while making tuna salad.

Combine remainder ingredients for tuna salad into a large bowl.  Once combined fold in pasta.  Pour any remaining vinaigrette on the bottom of the bowl over the pasta salad and lightly toss.  Let salad sit in refrigerator for 30 minutes so flavors can come together.  Taste salad after the 30 minutes and finish with salt and pepper to taste.

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice
1/2 tsp dried oregano
1 garlic clove minced
1/2 tsp sugar
1/4 cup olive oil

Combine lemon juice, oregano, garlic and sugar in a bowl. Whisk in olive oil, slowly to create an emulsion.

Added Bonus - "Home-made" Garlic Croutons

Heat oven to 375 F

Buy a loaf of freshly made garlic bread in a bag.  Not frozen. Cut up bread into a little bigger than bite size cubes.  They don't have to be perfect cubes.  Put bread into a bowl and gently fold pieces over one another to help distribute the butter mixture.  Line a baking sheet with foil.  Layout bread cubes on baking sheet in a single layer.  Place in preheated oven and bake for approximately 10-15 minutes until bread cubes and dry and are golden color.  Check bread about 1/2 way through baking and flip bread cubes. (In my case half a loaf of bread was a enough for a larger baking sheet)

Tuna Pasta Salad with Garlic Croutons